Banana Cake Recipe
Craving something sweet, soft, and oh-so-moist? This Banana Cake Recipe is your ticket to a classic homemade dessert that's easy, delicious, and bursting with fresh bananas.
Ingredients
- 3 very ripe bananas bananas brown spots preferred
- 2 cups all-purpose flour all-purpose flour
- 1 cup granulated sugar granulated sugar
- ½ cup packed light brown sugar light brown sugar
- ½ cup whole milk Greek yogurt Greek yogurt or sour cream
- 2 large eggs eggs
- ½ cup unsalted butter unsalted butter
- 1 teaspoon pure vanilla extract vanilla extract
- 1 teaspoon baking soda baking soda
- 1 teaspoon baking powder baking powder
- ½ teaspoon fine sea salt sea salt
- ½ cup chopped walnuts or pecans walnuts or pecans optional, for a nutty crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan (or two 8-inch rounds) with butter or non-stick spray, then lightly dust with flour.
- In a large mixing bowl, mash bananas until mostly smooth—leave a few chunks for texture. Stir in melted butter, granulated sugar, and brown sugar until glossy.
- Crack in the eggs, add vanilla extract, and whisk until the mixture lightens in color (about 30 seconds).
- Sprinkle baking soda, baking powder, and salt over the wet ingredients. Gently fold in the flour, just until you see no streaks—avoid overmixing to keep the cake fluffy.
- Fold in Greek yogurt until the batter becomes silky, then stir in nuts if using. The batter will be thick but pourable.
- Pour the mixture into your prepared pan(s), smoothing the top with a spatula. Tap the pan on the counter once to release any large air bubbles. Bake for 30–35 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—this helps the crumb set and keeps slices neat.
Notes
Tip: Measure flour by spooning it into your cup and leveling off to avoid a dense cake. For a dairy-free twist, swap butter with coconut oil and yogurt with almond yogurt.
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